WHITE LABS SAKE #9 LIQUID YEAST (WLP709)

For use in rice-based fermentations. Traditional strain used in Ginjo-shu production because of the yeast's development of high fragrance components. Also a fairly strong fermenter, but producing a foamless fermentation. Optimal Temp: 62-68°F (17-20°C) Flocculation: Low-Medium Attenuation: 72-78% Alcohol Tolerance: 15-16%